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Douglas D. Schumann Library & Learning Commons
Research Guides
SOCL 4252: Food in American History and Culture
Southwestern
SOCL 4252: Food in American History and Culture
Interdisciplinary exploration of what food means to Americans by examining food writing, history, production, and consumption.
Syllabus and Assignments
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E-books for Background Reading
Find Articles and Books
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Newspapers
Videos and Podcasts on Food
Primary Sources
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Agriculture in the United States
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Agriculture and Climate Change
Organic Agriculture
Urban Agriculture
Beverages -- Beer
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Wine
Soft Drinks
Regional American Foodways -- Early American
African Americans & Southern Cuisine
Midwestern
Northeastern
Southwestern
West Coast
E-books on African Food & Culture
Immigration History
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Ethnic Foods
Food Equity
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E-books on Food Equity
Food Ethics
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Nutrition
Vegetarian and Vegan
Food Industry
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Fast Food
Food Technology
Globalization of Food
Gender & Food
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E-books on Gender & Food
Menus and Cookbooks
Popular Health Movement
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Internet Resources on Southwestern Cooking
Cultural Hybridity in the USA Exemplified by Tex-Mex cuisine
This article argues that Tex-Mex cuisine represents an evolving adaptation of Mexican cooking to American tastes.
Mainstream Flavor: Ethnic Cuisine and Assimilation in the United States
This 2021 article shows that Mexican food may be on the verge of assimilation into the American diet.
E-books
Eating the Landscape: American Indian Stories of Food, Identity, and Resilience
by
Enrique Salmón; Enrique Salmón
Call Number: \
ISBN: 0816530114
Publication Date: 2012
La Cocina Mexicana: Many Cultures, One Cuisine
by
Marilyn Tausend
ISBN: 0520261119
Publication Date: 2012
Maize for the Gods: Unearthing the 9,000-Year History of Corn
by
Michael Blake
ISBN: 0520286960
Publication Date: 2015
Planet Taco: A Global History of Mexican Food
by
Jeffrey M. Pilcher
Call Number: 641.5 .P55 2012
Publication Date: 2012
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